Pumpkin Cake Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE
1 C plus 2 tbls flour
2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp grated nutmeg
1/2 tsp salt
3 eggs, room temp
1 C sugar
2/3 C pumpkin
1 tsp lemon juice
1/2 C pecans, chopped finely
FILLING
1 C powdered sugar
6 oz cream cheese, softened
1/4 C butter, softened
1 T orange rind
1/2 tsp vanilla
1/2 C whipping cream
1/2 C crushed pineapple, drained, optional
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Directions: |
Directions:Preheat oven to 325 degrees. Line a 15x10x1 inch pan with waxed paper or parchment paper, then grease and flour paper.
Sift flour, baking powder, spices and salt. Beat eggs until light and fluffy, about 5 minutes. Gradually add sugar. Beat until pale yellow. Mix in pumpkin and lemon juice. Fold in dry ingredients. Spread in pan and top with nuts.
Bake for 15 minutes. Cool for 5 minutes on a rack and then turn out on clean tea towel that has been dusted with powdered sugar. Carefully remove paper and roll from the short side loosely in towel. Trim edges if you need to make a smoother roll. Let stand 1 minute; unroll to let steam out, then re-roll and let cool completely. While cake is cooling, prepare filling.
Unroll cake and spread with filling. Roll up again and place seam side down on platter. Cover with Saran wrap and refrigerate. Let stand 30 minutes before serving. Dust with powdered sugar and cut into 1 inch slices.
FILLING: Beat all ingredients together except whipping cream. WHIP cream until stiff and fold into the cream cheese mixture. Add pineapple, if desired. |
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Personal
Notes: |
Personal
Notes: A favorite Thanksgiving dessert
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